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Wednesday, 1 June 2016

Nouvelle Igorot Cuisine: Kini-ing & Mushroom Risotto


Benguet Kini-ing and mushrooms and shallots.

Sudtirol Gewurtztraminer.

Using the mushroom liquid as stock.

Lots of 18 month aged Parmigiano Reggiano to finish off the cooking.

More Parmigiano Reggiano on the plate. A proper meal for Igorots.

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